There’s something undeniably comforting about a warm, hearty meal that evokes memories of family gatherings and cozy evenings at home. One dish that continues to bring joy to my table is German Cabbage and Dumplings. Passed down through generations, this rustic recipe pairs tender, buttery cabbage with soft, fluffy dumplings to create the perfect bite of comfort. Today, I’m sharing this cherished recipe with you—one that has stood the test of time and continues to warm hearts and homes.
Preparation Time
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Prep time: 15 minutes
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Cook time: 30 minutes
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Total time: 45 minutes
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Servings: 4–6
The Origins of German Cabbage and Dumplings
This humble yet satisfying dish hails from the rural heartlands of Germany, where cabbage was a household staple and meals were made from scratch with love and resourcefulness. Dumplings—made from flour, eggs, and milk—were a budget-friendly way to stretch a meal and satisfy hungry bellies. As the dish traveled across generations and borders, families added their own touches, from caraway seeds to bits of smoked sausage. At its core, though, German Cabbage and Dumplings remains a celebration of simple, honest cooking.
Ingredients
For the cabbage:
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1 medium-sized green cabbage, chopped
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4 tablespoons butter
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Salt and pepper to taste
For the dumplings:
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2 cups all-purpose flour
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2 large eggs
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½ cup milk
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1 teaspoon salt
Instructions
1. Prepare the Cabbage:
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Remove outer leaves of the cabbage and core it. Chop into bite-sized pieces.
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In a large pot or Dutch oven, melt the butter over medium heat.
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Add the chopped cabbage and season with salt and pepper.
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Cook for 15–20 minutes, stirring occasionally, until the cabbage becomes soft and lightly caramelized. Reduce heat to low and keep warm.
2. Make the Dumpling Dough:
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In a large mixing bowl, combine the flour and salt.
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Beat the eggs with the milk, then add to the flour. Stir with a fork or wooden spoon until a sticky dough forms.
3. Cook the Dumplings:
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Bring a large pot of salted water to a boil.
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Using a spoon or small scoop, drop heaping spoonfuls of the dumpling dough into the water. Don’t overcrowd the pot.
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Cook for 8–10 minutes or until dumplings float and are cooked through. Remove with a slotted spoon and drain.
4. Combine and Serve:
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Gently fold the dumplings into the cooked cabbage, coating them in the buttery juices.
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Taste and adjust seasoning with more salt or pepper if needed.
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Serve warm with a sprinkle of fresh parsley, if desired.
Serving Suggestions
This dish pairs beautifully with smoked sausage, kielbasa, or a dollop of sour cream on the side. For a complete meal, serve it with crusty rye bread and German mustard.
German Cabbage and Dumplings is more than just a meal—it’s a connection to heritage, warmth, and togetherness. Whether you’re honoring family traditions or simply looking for a hearty new favorite, this dish delivers comfort in every bite. Enjoy it on chilly evenings, during the holidays, or any time you need a reminder of home.